Pickled Green Beans (or Okra)
Chef Ryan Trimm, Sweet Grass in Memphis, TN
Pickling summer vegetables is a Southern tradition. Pickled green beans and okra are our favorites. These tangy and crunchy pickled veggies can be used in so many ways. Chef Ryan Trimm of Sweet Grass in Memphis, TN serves pickled vegetables as garnishes for his restaurant’s charcuterie and cheese platters. “Forget the celery when garnishing your Bloody Mary — pickled green beans are a much better match,” says Chef Ryan. His recipe calls for lots of dill and has a little heat from the addition of dried peppers.
- 2 pounds fresh green beans, picked (or okra)
- 5 each dried Tabasco peppers (arbol peppers)
- 2 each dill bunches
- 8 each garlic cloves, crushed
- 1 oz. mustard seed by weight
- 1 cup water
- 2¼ cups white vinegar
- 2 oz. Tabasco
- 1 tablespoon Kosher salt
- Pack Mason jars with the dried peppers, dill, garlic, mustard seed, and green
- Beans (or okra).
- In a saucepan, bring the water, vinegar, Tabasco, and salt to a boil.
- for a few minutes until the salt dissolves.
- Pour the hot liquid into the jars.
- Allow to cool and place in your refrigerator or can appropriately.
For more recipes from Southern chefs, check out our recipe archives!